You may also like
Categories:
beets water onion butter sausage green onion salt pepper lemon juice white beans sugar Italian parsley fresh dill sour cream egg
Viewed: 14 - Published at: 3 years agoIngredients
- 2 bunches small beets
- 8 cups water
- 1 onion, diced
- 2 tablespoons butter
- 1 lb Polish sausage, diced (or use vegetarian sausage)
- 1 bunch green onion, sliced
- salt, to taste
- 1/4 teaspoon pepper, white
- 1/4 cup lemon juice
- 2 cups small white beans, cooked
- 2 tablespoons sugar
- 1/2 cup Italian parsley, chopped
- 1/2 cup fresh dill, chopped
- 1/2 cup sour cream
- 1 egg, hard boiled and sliced
Method
- Cook beets in water over medium-low heat until soft, about 45 minutes.
- Drain, reserving liquid in soup pot.
- Peel and grate beets and add to reserved liquid.
- Saute onion in butter over medium heat until softened, 5 minutes; add sausage and green onions and saute until sausage is heated through; add sausage mixture to beet soup mixture, add salt and white pepper to taste.
- Boil soup about 5 minutes; add lemon juice, beans, sugar, parsley and dill, reserving some parsley and dill for garnish.
- Return soup to a boil, taste and adjust seasoning. If making a vegetarian borscht, saute the veggie sausage separately and add the sausage pieces here.
- Remove from heat and stir in sour cream; do not let boil.
- Ladel borscht into serving bowls and garnish eash with egg, remaining dill and parsley.
